Portugues chorizo and or linguicia recipe

[Stargazer_1118]

Hey folks. I live in MA near New Bedford and Fall River and am looking for a MA Portuguese recipe for linguica and or chorizo. I do not want allspice or nutmeg or any of that stuff in my sausage as that is not how it is made around here. Something with lots of garlic, smoked paprika and hot spices. Can anyone please help?

 

[DanMcG]

Like this?
https://honest-food.net/portuguese-linguica-sausages/

 

[Stargazer_1118]

Thanks so much!!!! I am going to try it soon. I followed some recipe with allspice and nutmeg and it is not what I was looking for but it isn't bad. Will finish eating that ( maybe feed to the neighbors? lol) and then try the recipe above. Thanks again for taking the time to post. (I will smoke them after I make them too!)

stargazer_1118

 

[gatejumper dale]

Linguica and chourico are the reason I began my sausage making journey as I grew up on them but could not get them when I lived in South Texas. I've found a few recipes on the net but have been tweaking one for a couple of years now. I think I'm getting close to the flavor but can't get anywhere near to red color of Gaspars.

Hear is where I'm at with the recipe. Let me know what you think if you give it a try and any suggestions you may have to bring the recipe across the finish line.

Chourico

4 1/2 lbs ground pork butt
1/2 lb pork butt cut into 1/4" to 1/2" pieces
1 3/4 tbsp. kosher salt
3 1/2 tbsp. paprika
1/2 cup smoked paprika
7 cloves garlic, chopped
1 tsp cayenne
1 tsp cure #1
3/4 cup red wine vinegar
2 tsp black pepper
1 tsp oregano

mix spices with vinegar into a paste. Mix with pork. Let marinate overnight in fridge. Stuff into casings. Smoke.